Egg and Ramen Stir-Fry
Springy ramen noodles tossed with softly scrambled eggs, spring onions and a glossy soy sauce glaze. A fast, savory one-pan bowl that comes together in minutes.
- Total
- 13 min
- Prep 5 · Cook 8
- Serves
- 1
- Difficulty
- Easy
You'll practice: Stir-frying · Sautéing
- Savory
- Quick
- Asian
- Stovetop
- Oven
Instructions
-
Bring a small pot of water to a rolling boil. Add the ramen noodles and cook for 3 minutes, until just tender but still springy. Drain in a colander and set aside.
~3 min
Cooking noodles just until tender but still springy prevents them from becoming mushy when stir-fried.
-
While step 1 cooks
While the noodles boil, thinly slice the spring onions, keeping the white and green parts separate. Crack the eggs into a small bowl, add a pinch of salt and a pinch of black pepper, and beat with a fork until smooth.
~2 min
-
Heat the non-stick frying pan over medium-high heat, add half the vegetable oil, then pour in the beaten eggs. Stir gently for about 1 minute, until softly scrambled and just set, then tip onto a plate.
~1 min
Cooking eggs gently over medium-high heat and removing them while just set prevents them from becoming rubbery when reheated.
Scramble the eggs only until just set and add them back at the very end, so they stay soft instead of turning rubbery.
-
Add the remaining vegetable oil to the pan, then the white spring onion parts. Stir for 30 seconds, until fragrant and slightly softened.
~1 min
Sautéing the white parts first releases their pungent flavor and softens them before adding the noodles.
Sautéing Stir the spring onions constantly over medium-high heat until fragrant and slightly softened, about 30 seconds; do not let them brown.
-
Add the drained noodles and the soy sauce to the pan. Toss over high heat for 1 minute, until the noodles are hot and coated in a glossy sauce.
~1 min
Tossing over high heat evaporates excess moisture and helps the soy sauce glaze the noodles for a glossy finish.
Drain the noodles well and toss them straight into the hot pan, so they fry rather than steam and stay springy.
Stir-frying Use high heat and keep the noodles moving to prevent sticking and to get a slight char; avoid overcrowding the pan.
-
Return the scrambled eggs to the pan, add the green spring onion tops, and toss for 30 seconds to warm through. Taste, adjust salt if needed, and serve straight away.
~1 min